Cauli Cheese Chicken Bake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

Steps:

• If using bacon, get 2 rashers (for one portion or multiply this for more portions), fry these enduring they are cooked but not too crispy. These are what I use to line an oven proof dish so once cooked place these flat at bottom of dish. Dice chicken into small pieces, sprinkle with some chicken seasoning and fry these on a medium heat until they are white all the way through.
• Boil broccoli on the hob until it's cooked but not too soft. If using cauliflower, cook this at the same time and leave it to the side. Then chop this up into small pieces. Sprinkle a very light layer of grated cheese over the bacon in the dish. Now add the diced broccoli and chicken on top of the bacon, leaving a little bit of chicken left.
• In a pan with some fry light or oil, cook a bit of finely chopped onion, in with the spinach and a bit of garlic for flavour. When this is all cooked, add it all in on top of the bake. Then add the remaining chicken pieces on top of the bake.
• Now make up your cheese sauce mix, I use a quick version; Colman's cheese sauce powder and the instructions are on the packet which is made up in no time. If you used cauliflower this will already be cooked, chop it up into really small pieces and mix it in with the cheese sauce. If using cauliflower rice, it will be ready to mix in with the sauce after cooking it. Once this is all mixed in, pour it on top of the bake in the oven proof dish. Finish by adding a generous sprinkle of grated cheese (I used low fat cheddar) and then bake it in the oven on a medium heat for 15/20 mins until the top is nice and brown/crispy.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.